Beet Red Velvet Cupcakes

1. Preheat your oven to 350 F.

2. It’s beet time. Note: this will stain your hands, clothes and anything it touches. You can hold the beet with a paper towel, get some food safe gloves, or just have light pink hands for a day. Be sure to wash your beet well, they’re pretty muddy. Peel the beet and then grate it (using the really small holes on your box grater) until you have about a cup. Then add the grated beet into a food processor and blend a bit longer until ground into even smaller pieces. The beet will add coloring and you’ll see specks in the batter, but you don’t really want the taste. Set aside.

3. Mix together the flour, baking powder, salt, cocoa powder, and cream of tartar in a medium-sized bowl and set aside.

4. In a large bowl cream the butter and sugar together. Add in the eggs and vanilla and mix. Now add the beets, vinegar, and buttermilk. At this point mine looked like a curdled mess, ignore your urge to throw it all out and keep going!

5. Slowly add the dry ingredients into the wet, stirring after each addition. Be sure to scrape down the sides and the bottom of the bowl.

6. Put your cupcake liners in a 12-count muffin pan and fill the batter to the top. Bake for 18-20 minutes until a toothpick comes out clean. Remove the pan from the oven and let them cool in the pan for 2 minutes and then remove cupcakes from pan and let them cool on a wire rack.

For the frosting:

Cream the butter and cream cheese together in a large bowl. It helps to soften the cream cheese a bit with the butter. You can either set it out beforehand or pop it in the microwave for 15-20 seconds.

Add the sugar and vanilla and mix well on high.

Scoop frosting into a piping bag, using whatever tip design you like and ice those cupcakes!

Enjoy!

(Adapted From Big Bake Theory and Food Network)